Save to Pins I still remember the Sunday morning my neighbor invited us over for brunch, and she unveiled this gorgeous Breakfast Brunch Board Bliss spread across her antique wooden table. The way the golden pancakes curved around the rosy scones, with jewel-toned berries nestled in between, felt almost too beautiful to eat. That's when I realized brunch isn't just about the food—it's about creating a moment where everyone slows down together, reaches across the board, and shares something warm. Now whenever I make this, I'm chasing that same magic.
I made this board for my sister's birthday brunch last spring, and watching her face light up when she saw it arranged on the table reminded me why I love cooking for people. She kept saying she didn't want to mess it up by taking the first piece, so we all laughed and dove in together. That's exactly what this recipe is designed for—those moments where food brings everyone closer.
Ingredients
- All-purpose flour (2 1/2 cups total): This is your foundation for both the delicate pancakes and tender scones. Room-temperature flour whisks in more smoothly, and measuring by spooning and leveling gives you the right amount every time—I learned this the hard way when overpacked flour made my scones dense.
- Buttermilk (3/4 cup): Don't skip this for the pancakes. The tanginess creates a subtle depth and helps them rise beautifully. If you don't have buttermilk, whisk regular milk with a splash of lemon juice and let it sit for five minutes.
- Cold unsalted butter (1/4 cup cubed for scones): This must be cold. The little pockets of butter create those magical flaky layers. I keep mine in the freezer and cube it right before mixing.
- Heavy cream (1/2 cup): The secret ingredient that makes scones wonderfully tender. Use the real stuff, not the cool whip kind.
- Fresh berries and citrus (5 cups mixed): Choose what's in season where you are. Strawberries, blueberries, kiwi, grapes, and orange segments create a rainbow that feels special. Buy them a day ahead so they're at room temperature when you assemble.
- Pure maple syrup (1/2 cup): Serve it in a small pitcher so guests can drizzle as much as they want. The presentation matters here.
- Vanilla extract and dried cranberries (optional): Vanilla adds warmth to both batters, while cranberries or chocolate chips give the scones texture. I love using cranberries for that slight tartness.
Instructions
- Make the Pancake Batter:
- In one bowl, whisk your flour, sugar, baking powder, baking soda, and salt until well combined. In another, whisk the buttermilk, egg, melted butter, and vanilla until smooth and pale. This separation is important—it keeps the batter tender. Pour the wet into the dry and stir just until the streaks of flour disappear. The batter should look slightly bumpy and loose, not smooth and thick. Overmixing is the enemy here.
- Cook the Pancakes:
- Heat a nonstick skillet or griddle over medium heat and lightly butter or oil it. Once hot, drop heaping tablespoonfuls of batter onto the surface. You'll see bubbles form on top within a minute—that's your signal to flip. Cook the other side for another minute until golden brown. Stack them on a cooling rack so they stay crispy on the bottom. These should be small and adorable, perfect for popping in your mouth.
- Prepare the Scone Dough:
- Preheat your oven to 400°F and line a baking sheet with parchment. In a bowl, combine flour, sugar, baking powder, and salt. Cut the cold butter cubes into the dry mixture using a pastry cutter or your fingertips until it resembles coarse breadcrumbs—some pieces should still be pea-sized. In another bowl, whisk heavy cream, egg, and vanilla together. Pour this into the flour mixture and stir gently until the dough just comes together. If using dried fruit or chocolate chips, fold them in now.
- Shape and Bake the Scones:
- Turn your dough onto a lightly floured surface and pat it to about 3/4-inch thickness. Using a small round cutter or a sharp knife, cut into 1-inch rounds or small triangles. Place them on the prepared baking sheet with a little space between each one. Bake for 10 to 12 minutes until the tops are just golden. They should feel set but still have a slight give when you press gently. Let them cool on the pan for a minute, then transfer to a rack.
- Prepare Your Fruit:
- Wash and dry all your fruit thoroughly. Slice strawberries into thin rounds, peel and slice kiwi, leave blueberries whole, halve grapes, and segment the orange. Pat everything dry with paper towels—excess moisture is the enemy of a gorgeous board. Arrange these in small clusters as you go so they're ready to place.
- Assemble the Board:
- Lay out your largest serving board or platter. Start by arranging pancakes in one gentle curve, then scones in another, creating a flow across the surface. Fill the empty spaces with your fruit clusters, creating little pockets of color. Pour your maple syrup into a small pitcher and set it in the center as your focal point. Scatter fresh mint leaves around if you have them. Step back and admire it before your guests arrive—you've created something beautiful.
Save to Pins I learned the power of this board the hard way when I once tried to make everything elaborate and complicated. My daughter looked at me and said, 'Mom, I just wanted to sit with you.' That's when I realized the real magic isn't in perfection—it's in showing up with something you made with your own hands and sharing it with people you care about. This board does exactly that.
Timing Your Prep
Here's the rhythm I've learned works best: Make your scones about two hours before guests arrive and store them loosely covered on the counter. They're best served at room temperature. The pancakes can be made 30 minutes ahead and kept warm by stacking them loosely covered with a kitchen towel. Prep all your fruit about an hour before so it's still fresh and crisp. The actual assembly takes about 5 minutes, which means you can have it ready the moment everyone sits down, or you can assemble it while they're pouring coffee and chatting—there's no rush.
Making It Your Own
The beautiful thing about this board is how adaptable it is. Use whatever fruit you have on hand or what's at its peak in your farmer's market. In summer, add juicy peaches and raspberries. In fall, bring in sliced pears and figs. I've made this with chocolate chips instead of cranberries when I wanted something richer, and I've added chopped pecans to the scone dough when I was feeling nutty. The structure stays the same, but it becomes uniquely yours.
Serving and Celebrating
Serve this board while everything is still slightly warm and the fruit is perfectly cool. Offer whipped cream on the side for those who want it, and have extra syrup standing by. I've found that brunch is the perfect meal for lingering—there's no rush, no course changes, just time to talk and eat and be together.
- If you want to make this gluten-free, use a quality 1:1 gluten-free flour blend and the results will be nearly identical
- Have extra toppings on hand like nut butters, chocolate sauce, honey, or yogurt for guests to customize their bites
- Pair this with a glass of sparkling wine, fresh juice, or good strong coffee and you've created a moment worth remembering
Save to Pins Every time I make this Breakfast Brunch Board Bliss, I'm reminded that the best meals are the ones where everyone reaches across the table together. This one does exactly that.
Frequently Asked Questions
- → How can I make the mini pancakes fluffier?
Ensure you whisk the wet and dry ingredients just until combined to avoid overmixing. Using fresh baking powder and folding in a small amount of buttermilk also helps achieve a light, fluffy texture.
- → Can I substitute the dried cranberries in the scones?
Yes, you can replace cranberries with mini chocolate chips, chopped nuts, or other dried fruits like raisins or apricots depending on your taste preferences.
- → What’s the best way to keep the fresh fruit vibrant on the board?
Prepare and slice fruits just before assembling. To prevent browning, gently toss fruits like apples or pears with a bit of lemon juice. Keep the board chilled until serving.
- → How do I store leftover scones and pancakes?
Store them in an airtight container at room temperature for up to 2 days or freeze for longer keeping. Reheat gently in a warm oven or toaster before serving.
- → Are there gluten-free adaptations for this board?
Yes, using a 1:1 gluten-free flour blend in place of all-purpose flour works well for both pancakes and scones without compromising texture.